The business scope of the Food Business License reads: manufacturing and selling hot food; Only staple food.

The main physiological function of staple food is to provide survival calories and basic nutrition. Broadly speaking, the main purpose is to provide food with calories necessary for survival, and food that does not cause obvious nutritional defects to the body belongs to the staple food. Therefore, food processed from staple food raw materials belongs to staple food.

But in a relatively narrow sense, it is also a staple food generally recognized by everyone. It should be simple physical processing and cooking of food crops every day, and its main function is to provide survival heat, rather than providing selling points based on appearance and increasing added value of goods for merchants, especially those who change their ways to sell more expensive and more.

Therefore, many products with complex processed grains as the main raw materials are not necessarily staple foods. For example, small biscuits can't be used as staple food. But pies, scones and pancakes can be said to be staple foods.

However, from the perspective of market supervision and management, it is unscientific and nutritious to take mala Tang materials as daily staple food, which should not be strongly advocated.